Sichuan Boiled Fish in a Seething Sea of Chilies Recipe (Shuizhu Yu)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender fish slices poached in a brothy mixture of chilies and sizzling oil with Sichuan peppercorns. A dramatic, intensely flavored dish celebrating the heat and aroma of chilies.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1.5 pound fish fillet (use sea bass, red snapper, mahi mahi, or grouper)
- 1 egg white
- 1 tablespoon Shaoxing wine
- 1 teaspoon salt
- ½ teaspoon white pepper
- 1 tablespoon corn starch
- 3 tablespoons vegetable oil (divided)
- 1.5 cups bean sprouts
- 2 ounces about 20 small dried chilies (seeds removed and roughly chopped)
- 2 tablespoons whole Sichuan peppercorns
- 2 tablespoons doubanjiang
- 4 cloves garlic (chopped)
- 1 inch knob ginger (peeled and chopped)
- 1 green onion (chopped (white and green parts))
- 3.5 cups water (or use fish stock for deeper flavor)
- Salt to taste
- For Serving. ¼ cup hot chil oil, spicy chili flakes, fresh chopped green onion
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 1661mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1270mg
- Calcium
- 86mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1661MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.